Asparagus With Scrambled Eggs
Recipe: #21263
October 10, 2015
Categories: Breakfast, Eggs, Asparagus, 5 Ingredients Or Less, Brunch, Gluten-Free, Low Carbohydrate, Vegetarian, Kosher Dairy, more
"Recipe source: Fresh from the Farmer's Garden cookbook"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (374.8 g)
- Calories 419.2
- Total Fat - 34.8 g
- Saturated Fat - 15 g
- Cholesterol - 467.7 mg
- Sodium - 271.1 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 4.8 g
- Sugars - 4.7 g
- Protein - 19.5 g
- Calcium - 130.9 mg
- Iron - 6.8 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to warm.
Step 2
Holding an asparagus in both hands, bending it and then it will break in half; repeat with all spears. Set the tender ends aside and discard the tough ends.
Step 3
In a bowl beat eggs and cream together with a fork.
Step 4
In a skillet over high heat add one inch of water and bring to a boil; add asparagus, keep all the tips pointed in the same direction and boil until tender (2-5 minutes); lift asparagus out with tongs and transfer to a clean dish towel to drain; pat dry; drain skillet; return asparagus to skillet and toss with 1 tablespoon butter and salt; keep tips pointed in the same direction. Transfer to a serving platter and put in oven to keep warm.
Step 5
In the top of a double boiler over simmering water melt remaining butter (1 T); add eggs and cook slowly, stirring constantly with a rubber spatula and scraping the sides of the pot oven. When eggs begin to thicken and set (3-5 minutes); season with salt and pepper. When they are set stir in chives and remove from heat.
Step 6
Spoon eggs over the middle of the asparagus spears and serve on warm plates.
Tips
- Double boiler
1 Reviews
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